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    ElleFirebrand

    Lincoln, NE

    Chef #185139

    Lincoln, NE

    Joined: Jan 04, 2005

    Birthday: Dec 17

    202 reviews by ElleFirebrand

    1 - 10 of 202 sorted by Date | Rating | Helpful

    Reviewed Throwdown's Green Chile Cheeseburgers

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      |  By ElleFirebrand

    "This was good, but I would skip the queso sauce (like in the video and just use a slice of pepperjack cheese. I made my relish with poblano, anaheim and serrano chilies. I also didn't let my onions pickle long enough. Next time I make this recipe, I will follow it exactly. That said, these burgers were delicious and my husband loved them!"

    May 23, 2013 on FoodNetwork.com

    Reviewed London Lemonade Martini
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      |  By mersaydees

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    "This was awesome. I was short on gin, so I used half gin and half lemon-thyme infused vodka, along with fresh lemon juice and rose's lime. It tasted very similar to a lemondrop but a little less sweet. I would definitely make this again! Made for ZWT 8 - British Pub Crawl Challenge."

    Aug 21, 2012 on Food.com

    Recipe #429561

    Reviewed Londoner's Egg Sandwich
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      |  (1 person found this helpful) |  By JanuaryBride

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    "Yum! I love all of the ingredients in this. I used a low-fat cream cheese, marble rye and whole grain mustard. Loved all of the flavors, though I might use more spread next time. : I can't wait to eat this again and think it would be great even for breakfast. Made for ZWT 8."

    Aug 16, 2012 on Food.com

    Recipe #426261

    Reviewed Tandoori Roast Chicken
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      |  (1 person found this helpful) |  By Nif

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    "Absolutely delicious. I like that this used everyday spices. On accident, my chicken marinated for 48 hours. The flavor was excellent. I added about a tablespoon a Madras-style curry powder to the sauce. We really loved this recipe and will move it into our regular rotation. Made for ZWT 8."

    Aug 16, 2012 on Food.com

    Recipe #483854

    Reviewed Green Jasmine Rice
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      |  By Deantini

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    "Easy and delicious. I used my rice cooker, then stirred in the green onions and cilantro at the end. Very good! Made for ZWT 8."

    Aug 16, 2012 on Food.com

    Recipe #399656

    Reviewed Guacamole
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      |  By Rita~

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    "Lovely guacamole, with just the right amount of kick. I scaled the recipe down to 1 cup, so I used one avocado, about 1/3 cup of onion and smaller amounts of everything else. This is similar to how I learned to make guacamole in Texas a few years ago. I loved the freshness of the tomato (great with ones fresh from the garden. We served this with ..."

    Aug 12, 2012 on Food.com

    Recipe #51532

    Reviewed Lemon, Garlic and Basil Shrimp Skewers
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      |  By ~Leslie~

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    "I used a seafood blend, a mixture of mini scallops, calamari and shrimp. I marinated for 45 minutes, then pan sauteed as they were too small for the grill. I liked the flavors very much, but I think next time I will use larger shrimp and let them marinade overnight. Made for ZWT 8."

    Aug 12, 2012 on Food.com

    Recipe #193864

    Reviewed Fusion Salad With Lemon-Thyme Vinaigrette
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      |  (1 person found this helpful) |  By gailanng

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    "This recipe was awesome. I loved the combination of the fresh fruit with the sweet pecans. The dressing was lively and I loved the flavor from the thyme. Instead of mint, I used basil. I will definitely make again. Made for ZWT 8."

    Aug 12, 2012 on Food.com

    Recipe #462570

    Reviewed Very Green Salad With Herb Vinaigrette
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      |  By Sharon123

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    "What an unusual salad! I chose this salad because I have all these herbs growing in my garden at the moment. I omitted the kohlrabi and used honey instead of agave. Overall, this was delicious and different than our usual salad. I served this with Recipe #324890 and Recipe #308070. Made for ZWT."

    Jul 22, 2012 on Food.com

    Recipe #420528

    Reviewed Oven Roasted Potatoes With Garlic and Rosemary
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      |  By IngridH

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    "My husband absolutely loved these. We paired this with Recipe #308070. Instead of parboiling the potatoes, we peeled and quartered the potatoes, tossed with the garlic and rosemary, and roasted for about 45-60 minutes, or until they were golden and tender. Absolutely easy and delicious!"

    Jul 22, 2012 on Food.com

    Recipe #324890

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